Saturday, October 23, 2010

Jumbo Banana Cranberry Muffins

 2 ¼ cups flour

 1 tablespoon baking powder

 ½ teaspoon baking soda

 ½ teaspoon salt

 1 cup of craisins

 2 ¼ cups ripe mashed bananas

 ½ cup sugar

 ½ cup sour cream (not low fat)

 ¼ cup vegetable oil

 3 large egg yolks

 1 teaspoon vanilla

Preheat oven to 400 degrees

1. Mix the flour, baking powder, baking soda and salt together in a large bowl.

2. In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil,

egg yolks and vanilla together.

3. Add wet ingredients to the dry and stir just until the ingredients are mixed well.

4. Fold in the craisins

Spray a jumbo muffin tin with Pam. Fill the well greased tins nearly full. The batter is enough for six jumbo muffins.
Bake for 8 minutes at 400degrees. Reduce the oven temperature to 350 degrees and bake for another 14 to 20 minutes or until toothpick inserted comes out clean.
Let muffins sit for 5 minutes and remove from pan to rack to cool.

Some tips….

 Don’t be afraid to fill the tins almost to the top. They need to be almost full so they get a nice dome on top.

 The time to cook will depend on your oven. I have never seen two ovens that cook alike!

 When the muffins cool, I wrap them in saran wrap and put them in a zip lock bag in the freezer. They freeze well, and only take a few seconds to defrost in the microwave.

 Hope you like them, my husband is not a big muffin fan and he loves them.

(recipe from my mom, Barbara)